Jollof Rice with Chicken and Salad

Jollof rice with chicken and salad is one of those meals that instantly brings people together. Anytime I cook this dish, it feels like a celebration, whether it’s a quiet family dinner or a lively weekend gathering. The rich tomato-based rice, perfectly seasoned chicken, and crisp fresh salad create a balance of flavor, texture, and color that makes this meal irresistible. For me, jollof rice is more than just food; it’s culture, comfort, and pride served on a plate.

This jollof rice with chicken and salad recipe is inspired by classic Nigerian party-style cooking, where the rice is bold, smoky, and deeply flavorful. I focus on layering flavors slowly, starting from the pepper base to the final steam that gives the rice its signature aroma. Paired with juicy chicken and a simple creamy salad, this meal feels complete and satisfying.

If you’re looking for a reliable recipe that works for family meals, special occasions, or even meal prep, this guide will walk you through everything step by step. I’ll also share practical tips I’ve learned over the years to help you get perfect results every single time.

Preparation and Cooking Time

Ingredients for Jollof Rice with Chicken and Salad

For the Jollof Rice

• 4 cups long-grain parboiled rice
• 6 medium fresh tomatoes
• 3 red bell peppers
• 2 scotch bonnet peppers (adjust to taste)
• 1/2 cup vegetable oil
• 2 medium onions, sliced
• 3 tablespoons tomato paste
• 4 cups chicken stock
• 2 teaspoons curry powder
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt to taste
• 1 seasoning cube (optional)

For the Chicken

• 1 whole chicken, cut into 6–8 pieces
• 1 medium onion, chopped
• 2 teaspoons curry powder
• 1 teaspoon thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons vegetable oil

For the Salad

• 1 medium cabbage, thinly sliced
• 2 carrots, grated
• 1 cucumber, sliced
• 1 cup sweet corn (optional)
• 1/2 cup mayonnaise
• 1 tablespoon cream or milk
• Salt to taste

Instructions

Step 1: Prepare the Pepper Base

1. Wash and roughly chop the tomatoes, red bell peppers, scotch bonnet peppers, and one onion.
2. Blend everything until smooth and set aside.
3. Place the blended mixture in a pot and cook on medium heat until most of the water evaporates and the sauce becomes thick. This step helps prevent soggy jollof rice.

Step 2: Cook the Chicken

1. Season the chicken with chopped onions, curry powder, thyme, paprika, salt, and pepper.
2. Add a small amount of water and boil for 15–20 minutes until tender.
3. Remove the chicken from the stock and reserve the stock for the rice.
4. Fry or oven-bake the chicken until golden brown and set aside.

Step 3: Make the Jollof Rice

1. Heat vegetable oil in a large pot and sauté sliced onions until fragrant.
2. Add tomato paste and fry for about 5 minutes, stirring constantly.
3. Pour in the reduced pepper base and cook until the oil begins to separate.
4. Add curry powder, thyme, smoked paprika, bay leaves, seasoning cube, and salt.
5. Stir in the washed rice and mix until every grain is coated.
6. Add chicken stock, cover the pot, and cook on low heat until the rice is tender and fluffy.
7. Allow the rice to steam for the last 10 minutes for that classic jollof flavor.

Step 4: Prepare the Salad

1. Combine cabbage, carrots, cucumber, and sweet corn in a bowl.
2. Mix mayonnaise with cream or milk and a pinch of salt.
3. Pour dressing over the vegetables and toss until evenly coated.
4. Refrigerate until ready to serve.

Tips or Variations

To get that smoky party-style taste, I sometimes let the jollof rice slightly toast at the bottom of the pot during the final steaming stage. You can also add green peas or diced vegetables to the rice if you want extra texture. For a healthier option, the chicken can be grilled instead of fried. This jollof rice with chicken and salad is very flexible, so feel free to adjust the spice level and seasoning to your preference.

Frequently Asked Questions (FAQs)

Can I use basmati rice instead of parboiled rice?

Yes, but the texture will be different. Parboiled rice holds up better and gives the traditional Nigerian jollof result.

How do I prevent my jollof rice from burning?

Cook on low heat and make sure the pepper base is well reduced before adding the rice. Stir gently when needed.

Can I make this recipe ahead of time?

Absolutely. Jollof rice with chicken and salad reheats well and often tastes even better the next day.

Conclusion

This jollof rice with chicken and salad recipe is one I truly enjoy sharing because it represents everything I love about Nigerian cooking. It’s bold, comforting, and perfect for sharing with family and friends. If you follow these steps and take your time with the flavors, you’ll end up with a meal that feels special every time. I hope you enjoy cooking and eating this dish as much as I do. Don’t forget to share it with someone you love.